Commis Chef

A Chef plans menus, prepares meals, manages kitchen staff, and ensures quality, working in restaurants, cafés, or catering with diverse dietary needs.

Cooks Assistants support kitchen staff by preparing ingredients and managing supplies, requiring strong organisation and teamwork skills.

A Sandwich Hand prepares ingredients and simple meals like sandwiches and burgers while ensuring cleanliness and good customer service.

A Pastry Chef prepares a variety of baked goods, such as cakes and pastries, while managing ingredients, stock, and supplier communications.

A Patissier creates sweet treats like cakes and pastries, focusing on decoration and preparation while maintaining ingredient stocks.

A Demi Chef prepares food, orders supplies, and assists in kitchens, requiring organisational skills, teamwork, and the ability to follow instructions in a busy environment.

Cooks prepare meals in various settings, catering to dietary needs and managing supplies, requiring strong organisation and teamwork skills.

A Chef de Partie manages a kitchen section, ensuring quality ingredients and timely preparation while working efficiently in a team.

A Sous Chef manages kitchen operations, prepares menus, supervises staff, and ensures high food quality and hygiene in a busy environment.

A Food Service Assistant supports chefs in meal preparation, manages ingredients, handles multiple tasks, and ensures kitchen cleanliness while working flexible hours.

A Food Safety Supervisor ensures compliance with food safety standards by overseeing food handling, conducting inspections, and training staff in hygiene practices.

An Executive Chef manages kitchen operations, leads staff, plans menus, and ensures high-quality food preparation, often working varied shifts.

A Pizza Chef prepares pizzas, manages ingredients, maintains kitchen efficiency, and creates quality food, often working varied shifts.

A Breakfast Chef prepares and cooks breakfast dishes, manages ingredients, plans menus, and ensures efficient kitchen operations, often starting early.

A Food Service Supervisor manages daily operations in eateries, overseeing staff, ensuring compliance, and maintaining high food quality and service standards.

A Catering Manager oversees food services for events, focusing on menu planning, budgeting, staff management, and ensuring high-quality service.

A Kitchen Manager oversees kitchen operations, ensuring food quality, safety, and efficiency, requiring leadership and organisational skills.